11.08.2012

pumpkin muffin with eggnog cream cheese

BRACE YOURSELF! Yes, it is another pumpkin recipe. I'd been wanting to try a muffin recipe with cream cheese ever since I saw one at Starbucks this fall, and kitchn.com conveniently had a lovely one to try.

The muffin had a light texture, perfect balance of spices, it was moist, and best of all, there was cream cheese. The Daughter decidedly did not like the rum in the cream cheese part, but I enjoyed the flavor. So you can take it or leave it depending on your taste.

To make the filling, whip the softened cream cheese with a whisk or
hand mixer until very smooth and creamy. Whip in the egg yolks, sugar,
vanilla, rum, nutmeg, and cinnamon. (Can be made a day ahead and chilled
in the refrigerator, if desired.)

To make the muffins, heat the oven to 375°F. Line a 12-cup muffin pan with paper liners.
Whisk together the melted butter, eggs, and pumpkin. Add the brown
sugar and molasses and whisk until smooth. Dump in the flour, baking
soda, salt, ginger, cinnamon, cloves, and black pepper, and whisk until
just combined. The batter will be relatively thick.

Take out about 3/4 cup batter and set aside. Divide the remaining
batter evenly between the prepared muffin cups. They will be nearly
full. Use a spoon to poke a deep cavity in the center of each muffin,
and fill this cavity with the chilled cream cheese mixture. Put a
tablespoon of the reserved batter on top of the filling.

Bake for 22-25 minutes or until the filling in the center is puffed and
set, just barely golden brown, and the muffin batter is fully cooked
through. Cool at least 5 minutes before eating.